Once you've made a crostata, you'll never make a pie again. They're simple, versatile and supremely delicious.

In this recipe, I use peaches and blackberries for a taste of true Americana. When I was growing up in Seattle, we'd fill the trunk of the family Oldsmobile station wagon with buckets of blackberries, which became my favorite fruit forever.

Now, I'll settle for whatever's freshest wherever I happen to be when I feel like pie. With this recipe, you can easily substitute any fresh fruit or jam. I'm in Michigan for the summer, so it would be a crime not to use pitted fresh local cherries in July and cherry jam in the winter.

In my book "Molto Batali," I serve this dish after a meal of turkey porchetta, fried radicchio and radishes. But the sweet tart goes just as well with barbecued chicken and corn on the cob. It is the perfect dessert for any summer barbeque.

If you're feeling really adventurous, cook the crostata on the stone of a wood-fired pizza oven to accomplish that slightly burnt savory crust.

Peach and Blackberry Crostata

Dough:

2 1/2 cups cake flour, plus more for dusting

3 Tablespoons sugar

1/2 teaspoon salt

Grated zest of 1 lemon

1 cup (2 sticks) cold unsalted butter, cut into small chunks

1/4 cup ice water, plus more if needed

Filling:

5 large ripe peaches, pitted and cut into 16 slices each

2 pints fresh blackberries

Juice of 1 lemon

3 Tablespoons sugar

1 Tablespoon all-purpose flour

Finish:

2 Tablespoons honey

1 large egg, at room temperature

1 cup mascarpone or freshly whipped cream

Express-Times Graphic | BOB MORGIAGet more food in Taste.

Make the dough: Combine the flour, sugar, salt, and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and zap until the dough just forms a ball without being too wet or sticky. Remove the dough from the processor and pat it into a flat disk, about 2 inches thick. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Make the filling: Combine the peaches, blackberries, lemon juice, sugar and flour in a large mixing bowl. Toss the mixture gently to coat the fruit. Preheat the oven to 375 F. Remove the dough from the refrigerator and allow it to soften enough to roll out. Sprinkle your work surface and a rolling pin lightly with cake flour. Roll the dough out into a 16-inch round, about 1/4 inch thick. If the dough tears, press the edges back together.

Transfer the dough to a 12 1/2-inch fluted quiche pan or tart pan with a removable bottom, allowing the excess to hang over the edges. Spoon the fruit mixture into the dough. Fold in the overhanging edges of the dough, leaving a 6-inch area of fruit exposed in the center. Press the crust into the rim of the fluted pan to form an edge. Place a heatproof bowl over a saucepan of simmering water (or use a double boiler), and heat the honey in the bowl until it is thin. Add the egg and whisk them together. Brush the mixture liberally over the fruit and crust.

Place the tart pan on a baking sheet, and bake for 1 hour and 10 minutes or until the crust is golden brown and the fruit is bubbly. Remove it from the oven and let it cool slightly. Serve the crostata warm or at room temperature, with a dollop of mascarpone or whipped cream on each serving. Serves 8 to 10.

Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.